Best Prime Rib Roast Recipe

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This prime rib roast, also called standing rib roast, is marinated with a dry rub made with coriander, cumin, paprika. Then, cooked to a perfect medium-rare, and served with a pomegranate glaze. The perfect roast to serve on special occasions.

Ask my husband how he enjoyed this roast prime ribs and you will get a big smile on his face. It's so good. We are a family that loves meat. From my little Rhea, who is just 10, and loves red meat in any form, to Ziv and me who love our steaks and roasts.

Table of Content

• About this recipe
• Ingredients and substitutes
• Step by step instructions (pin)
• Frequently asked questions
• You may also like
• Recipe

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About this recipe

Prime ribs are an expensive cut. And, the meat is really so good you do not need anything other than a seasoning of salt and pepper. In addition, the cooking time is not really long and there is not much in terms of work.

There are three components to this dish.

1. The ribs - of course, you can buy prime, choice, or select.
2. The dry rub is simple and easy and has a few other spices that really bring out the flavors.
3. The pomegranate glaze is the perfect addition to this cut of meat. It's tangy, sweet with just the right zing. A must-try with any red meat.

Want to impress your guests? This is the best roast beef recipe you can make to entertain. The moment you cut your first slice everybody will be drooling and thinking what an amazing cook you are! And, the best part is it's all so easy.

• Thaw the standing rib for 2 to 3 hours at least.
• Season with the dry rub - 10 minutes - can also be done the night before.
• Place standing rib in the oven for 15 minutes on high heat.
• Reduce heat, brush with pomegranate glaze, and continue cooking with a meat thermometer.
• And, as soon as the internal temperature reaches 120 F - take it out of the oven (45 mins).
• Cover with foil and let it rest for 15 to 30 mins.
• Thicken the glaze - 10 mins.
• Slice and serve.

Standing rib - bone-in, no bone? Should you tie it?

Personally, I have always made this with bone-in, after all its ribs. The best part is chewing the meat off the bones. Right? You can also make this with a boneless rib roast, also known as ribeye.

However, in most places, you can ask the butcher to cut the bone off and then tie it back on so you get the best of both worlds. And yet, the bones add more flavor. And, once you cut off the strings you can set the bones aside. Then, you can cut the boneless part into thick juicy slices.

Here, I get good meat but the butcher does not tie the chicken, roast beef or rib roast for me. So, I have to do it myself. But, as you can see in the video, it's fairly simple and easy to do it.

Ingredients and substitutes

• Coriander - The flavor of coriander in the dry rub is wonderful. I like to lightly toast the coriander in a frying pan before pounding it to bring out maximum flavor. It also makes it easier to crush it.
• Cumin - Adds a smoky flavor that works beautifully with most red meats.
• Paprika - I've used a sweet smoked red paprika, which adds a nice flavor and color to the meat.
• Garlic - Though I've used 2 large garlic cloves, its just enough to season the meat. A lot of it stays out and gets crusted with the high baking.
• Pomegranate molasses - This is actually pomegranate juice that has been reduced with a little sugar and lemon juice. It is tart and works beautifully with the honey added to it.
• Rosemary and Thyme - A wonderful combination with red meat. I'm using fresh, and yet if you don't have fresh you can use dried as well.
• Mustard – I use a good Dijon creamy mustard. Mustard has a strong flavor, but when mixed with honey!! Absolutely heavenly. You can replace it with yellow mustard or grainy mustard if you like the flavor.
• Honey – Use a good quality thick honey that really brings out the flavor of the mustard.

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Step by step instructions (pin)

• Dry rub - Crush coriander, cumin, salt, pepper, chopped rosemary, and thyme, in a mortar and pestle or food processor until coarse. Grate in the garlic and nutmeg. Drizzle in the olive oil. Set aside until ready to use.
• Pomegranate glaze - Place all ingredients in a bowl and combine well with a whisk. Set aside until ready to use.
• Preheat the oven at 220 C/ 450 F for at least 20 mins – you want it really hot.
  Tip - a hot oven will sear the meat from the outside making sure all the juices stay inside.
• Wipe the rib with a paper towel as dry as you can. Generously apply dry rub all over the ribs.
  Tip - This can be left to marinate in the fridge overnight uncovered
• Remove the ribs from the fridge and let them come to room temperature.
  Tip - Chilled or frozen meat will cook unevenly. l like the meat out for at least 2 to 3 hours.

• Place the prime rib on the roasting rack fat side up. I like to place a piece of foil under the bones so it stays upright.
• Cook at 220 / 450 F for 15 minutes. After 15 minutes – reduce temperature to 170 C / 340 F.
• Brush meat with pomegranate glaze. Place a meat thermometer into the thickest part of the meat.
• Continue to cook until the internal temperature of the meat reaches the desired temperature
  • Medium rare - between 130 F to 135 F, approximately  15 minutes per pound
  • or Medium - between 135 F to 140 F, approximately 22 to 23 minutes per pound
  • Medium well between 145 F to 150 F, approximately 25 minutes per pound
• When you reach the desired temperature for doneness – remove from the oven and leave on the countertop covered with foil for at least 15 to 30 minutes.
  Tip – the meat will continue to cook about 5 degrees more after you take it out of the oven.

• Glaze - pour the remaining glaze and any pan juices in a frying pan or saute pan. Cook over medium heat until reduced to ⅓ or thick like a syrup. Serve with the roast.

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How do you choose which prime rib to buy?

This is one that used to confuse me quite a bit. When I grew up, I just knew it as a rack of ribs. But in the US, we have Prime, Choice, and Select. The Prime is, of course, the most expensive.

In most supermarkets, you will find a boneless rib roast called 'eye of ribs'. And if the ribs are still attached to it they call it 'standing rib' roast, which is what I have today.
You can also buy a boneless rib roast, which is often referred to as the eye of the rib roast. Personally, I like to keep the bone in for maximum flavor. And yet, the boneless is easier to carve especially if you are entertaining.

How do you cook a perfect prime rib roast

There are a few ways to cook prime ribs in the oven.

1. My favorite method is to give it a blast on high heat (220 C/ 450 F) for a few minutes then reduce heat (165 C/ 325 F) and cook until I reach the desired temperature of doneness.
2. My second favorite method is, of course, slow-cooking - cook it at a lower temperature (160 C/ 325 F ) for a longer time until the meat is soft and tender.
3. Another way would be to cook it on high heat (220 C/ 450 F) for a shorter time, then turn the heat off and let the meat cook in the residue oven heat - this works great if you like medium-rare.

Frequently asked questions

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You may also like

• Roast chicken
• Leg of lamb
• Lamb shoulder
• Beef chuck roast
• Lamb chops

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Recipe

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